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Beet Pesto Crostini

Description: Though pesto ingredients are usually used in the raw form, beets are best roasted when used in pesto. The beet pesto makes a colorful and fast appetizer when spread on French bread and topped with goat cheese.

Preparation:

To prepare pesto:

Preheat oven to 350 degrees.

Place walnuts on a cookie sheet and roast 5 minutes or until fragrant. Remove from oven and cool. Increase oven temperature to 375 degrees.

Place beets on a large piece of foil. If beets are large, cut them into halves or quarters. Do not peel beets. Drizzle with enough olive oil to just coat. Bring foil up around beets to encase them. Place the foil packet on baking sheet. Roast beets until a paring knife easily goes through them. Depending on size of beets, this will take 35 to 45 minutes.

Remove and let cool to the touch. Place beets under slow running cold water and peel. If needed, use a paring knife to help remove the skin. Rough-cut the beets.

Place the beets, toasted walnuts, cheese, garlic cloves, balsamic vinegar and mint in a food processor. Pulse to combine. With food processor running, slowly add remaining olive oil just until it is a consistency that is spreadable. Season with salt and white pepper.

Preheat oven to 350 degrees.

Brush baguette slices with olive oil and place on a cookie sheet. Bake in preheated oven 5 to 7 minutes, or until baguette slices are lightly browned on top.

Remove from oven and spread tops with beet pesto. Top with a scant teaspoon (about ½ ounce) of goat cheese. Refrigerate or freeze any remaining pesto.